The Ladurée macaron – a brief history … PAGE 4
THE CLASSICS
PAGE 10
DESIGNER EXCLUSIVES
PAGE 44
INCREDIBLE!
PAGE 66
FLOWERY AND FRUITY
PAGE 88
SUMMER FRAGRANCES
PAGE 116
WINTER AROMAS
PAGE 144
CELEBRATIONS
PAGE 180
SWEET LOVE
PAGE 220
MMM…CHOCOLATE!
PAGE 258
Basic Recipes
PAGE 289
Recipe Index PAGE 298
Address Book
PAGE 300
Special Thanks
PAGE 303
Prepare: 1 h 10 min
Cook: 14 min
Refrigerate: 1 h + 12 h min.
Chocolate Ganache:
10¼ oz (290 g) dark
chocolate (70 % cacao)
1 cup + 2 tbsp (270 ml) heavy (double) cream
Chocolate Macarons
Makes approx. 50 macarons
4 tbsp (60 g) unsalted butter, softened
Macaron Shells: Basic Recipe (p. 294 )
Equipment: Small saucepan
Piping bag fitted with a ½ inch (10 mm) plain tip
1
•
• •• Prepare the chocolate ganache filling. Use a knife to finely chop the chocolate; place in a bowl. Put the cream in small saucepan and bring to the boil. Add the hot cream to the chocolate in three parts. Stir well with a wooden spoon after each addition to combine the ingredients. Gradually add small pieces of the butter and blend in, gently stirring until smooth. Pour into a gratin dish and cover with plastic wrap (cling film), placing it directly on the surface of the chocolate ganache.
2
• • •• Cool the ganache at room temperature. Refrigerate for an hour until firm enough to be piped.
3
• • •• Make the chocolate macaron shells (basic recipe p. 294).
4 • • •• Spoon the chocolate ganache into a piping bag fitted with a plain tip. Pipe a small mound of filling on the flat side of half the macaron shells; cover with the remaining shells.
Refrigerate the macarons for a minimum of 12 hours before serving.
Pétale de Rose
Created in 1997
Flavour
Pastel pink, classic almond shell, rose cream filling
Best when paired with Ladurée Joséphine Tea
Pistache
Created in 1994
Flavour
Pistachio shell, pistachio cream filling
Best when paired with Black Ceylon Tea
Figue et Datte
Created in 2009 For Christian Louboutin
Flavour
Black and red, classic almond shells, fig-date jam filling
Best when paired with Port wine
Pomme Verte
Created in 2010 For Tim Burton’s Alice in Wonderland
Flavour
Green, classic almond shell, green apple cream filling
Best when paired with Ladurée Mélange Spécial Tea
Bergamote
Created in 2009
Flavour
Greenish-yellow, classic almond shell, bergamot cream filling
Best when paired with Earl Grey Tea
Fraise Mentholée
Created in 2011
Flavour
Strawberry red, classic almond shell, strawberry-mint jam filling
Best when paired with Ladurée Eugénie Tea
Thé Marie-Antoinette
Created in 2013
Flavour
Glacier blue, classic almond shell, Marie-Antoinette tea cream filling
Best when paired with Ladurée Marie-Antoinette Tea
Saveurs de Noël
Created in 2012
Flavour
Chocolate shell, chocolate-orange ganache filling
Best when paired with Ladurée brut Prestige Champagne
Soleil
Created in 2010
Flavour
Orange, classic almond shell, orange-passion fruit marmalade filling
Best when paired with Ladurée Roi Soleil Tea
Gilded Chocolate Macarons
Prepare: 1 h 10 min
Cook: 14 min
Refrigerate: 1 h + 12 h min.
Chocolate Ganache:
10¼ oz (290 g) dark
chocolate ( 66 % cacao)
1 cup + 2 tbsp (270 ml) heavy (double) cream
Makes approx. 50 macarons
4 tbsp ( 60 g) unsalted butter, softened
Macaron Shells: Basic recipe (p. 294 ) + edible gold leaves for decoration
Equipment:
Small saucepan
Piping bag fitted with a ½ inch (10 mm) tip
Pastry brush
1
•
•
•• Prepare the chocolate ganache filling. Use a knife to finely chop the chocolate; place in a bowl. Put the cream into a saucepan and heat until simmering. Add the hot cream to the chocolate in three parts. Stir well with a wooden spoon after each addition to blend the ingredients. Gradually add the butter, stirring until smooth then, pour the preparation into a gratin dish. Cover with plastic wrap (cling film), placing it directly on the surface of the ganache.
2
•
•
•• Cool the ganache at room temperature. Refrigerate for 1 hour or until firm enough to be piped.
3
•
• •• Make the chocolate macaron shells (basic recipe p. 294).
4
•
• •• Spoon the chocolate ganache into a piping bag fitted with a plain tip. Pipe a small mound of filling on the flat side of half the shells, and cover with the remaining shells. Refrigerate the macarons for a minimum of 12 hours before serving.
5
•
•
•• For the final touch, and just before serving, lightly pass a moistened pastry brush over the surface of one shell of a macaron and carefully apply an edible gold leaf. Repeat for the remaining macarons.
Goyave
Created in 2011 for the marriage of Prince Albert II of Monaco
Flavour Pink, classsic almond shell, guava cream
Best when paired with Ladrurée brut Prestige Champagne
Recipe Inde x
Shells
Chocolate p. 294
Classic Almond p. 290
Pistachio p. 296
Vanilla p. 292
Macarons
Almond p. 42
Aniseed p. 142
Apricot-Ginger p. 143
Arabian Nights p. 186
Bergamot p. 100
Berry-Jasmine p. 236
Black Forest p. 287
Blackcurrant-Violet p. 115
Blackcurrant-Violet Heart p.254
Brazilian Chocolate p. 285
Bubble Gum p. 56
Candy Floss p. 256
Casablanca p. 179
Cherry Blossom p. 64
Cherry p. 64
Chestnut p. 162
Chestnut-Pear p. 218
Chocolate p. 16
Chocolate-Banana p. 260
Chocolate-Calamansi p. 287
Chocolate-Coffee p. 286
Chocolate-Lime p. 286
Chocolate-Mint p. 287
Chocolate-Passion Fruit p. 266
Chocolate-Passion Fruit-Coconut p. 218
Chocolate-Praline p. 176
Chocolate-Raspberry p. 278
Chocolate-Red Fruit p. 286
Chocolate-Yuzu p. 272
Cinnamon-Raisin p. 178
Citron p. 115
Coconut p. 43
Coffee p. 42
Coffee-Cardamom p. 179
Cognac p. 219
Columbian Chocolate p. 284
Coppery Chocolate p. 218
Darjeeling Tea p. 177
Dominican Republic Chocolate p. 285
Fig p. 114
Fig-Date p. 56
Ghanaian Chocolate p. 284
Gilded Chocolate p. 206
Gingerbread p. 174
Ginger-Whipped Cream p. 65
Green Apple p. 72
Grenadine p. 143
Guava p. 248
Havana p. 150
Icy Mint p. 140
Incredible Almond p. 86
Incredible Coconut-Chocolate p. 87
Incredible Hazelnut p. 86
Incredible Violet p. 86
Indian Rose p. 65
Jasmine-Mango p. 115
Java Pepper p. 177
Lemon p. 22
Lemon & Lime Marshmallow p. 84
Lemon-Raspberry p. 65
Lemon-Thyme p. 122
Lily of the Valley p. 114
Lime-Basil Heart p. 254
Lime-Basil p. 142
Liquorice p. 43
Liquorice-Caramel Heart p. 254
Madagascan Chocolate p. 284
Marie-Antoinette Tea p. 168
Melon p. 134
Milk Chocolate p. 176
Mimosa p. 112
Mint-Aniseed p. 142
Morello-Amaretto p. 255
Orange Blossom p. 106
Orange-Ginger p. 177
Orange-Passion fruit p. 198
Peach p. 257
Pineapple p. 87
Pink Champagne p. 204
Pink Grapefruit-Vanilla p. 242
Pink Peppercorn p.156
Pistachio p. 40
Praline-Sesame p. 178
Quintessentially Christmas p. 192
Raspberry p. 43
Raspberry-Rose Heart p. 222
Raspberry-Star Anise p. 256
Red Diva p. 256
Red Fruit p. 50
Rosanis p. 255
Rose Petal p. 28
Rose-Ginger p. 64
Rose-Grapefruit p. 94
Rum-Vanilla p. 179
Salted Butter-Caramel p. 42
Scarlet Lady p. 255
Silvery Vanilla p. 212
Slav p. 219
Strawberry Candy Marshmallow p. 78
Strawberry-Mint p. 128
Strawberry-Poppy p. 143
Triple Caramel-Muscovado p. 234
Triple Coffee-Chocolate p. 257
Triple Rose-Raspberry p. 257
Vanilla p. 34
Venezuelan Chocolate p. 285
Violet p. 114
Vodka p. 219
Yunnan Tea p. 176
Yuzu-Ginger p. 178